I thought I’d write an entry on what I look for when I try macarons. For me, the ultimate macaron comes from Pierre Herme in Paris so I like to use that as a basis, but just that because if I were to compare everything to that, I’d probably be disappointed 95% of the time. Here are my criteria for great macarons:
1. Macaron to filling ratio- Pierre Herme uses a generous amount of filling (some like it and some don’t) that is as thick as one of the macarons that forms the sandwich. It is sad when I come across macarons where I can barely see what is inside. That is usually my first clue not to buy it.
2. Texture- when I bite into a macaron, the shell should crackle and break and immediately you bite into the filling mixture combined with the soft inside of the macaron shell. The key for me is, its a homogenous mixture once I take a bite. I don’t taste chewiness or cakeyness of the shell. This I think is the hardest part to accomplish.
3. Filling- the classic macaron filling is a buttercream. I know variations with a whipped filling or jam, in which case I would make an exception if the flavor is truly amazing, but I remain true to buttercream.
4. Price- I list this here only to say that macarons are expensive. I never walk into a bakery and look at the macaron price because I know it is generally $2-3 a piece. To make the perfect macaron, especially with my criteria above, it is not easy to do and we’re paying for the labor. So I just accept it and pay.
Lastly, when I say that Pierre Herme has the best macaron, I’m sure it is partly because I was in Paris and anything in Paris just tastes better but still I find his macarons are the most consistent in texture and strength of flavor. This of course does not discourage me from still tasting others. There are a lot of creative flavors out there and are worth a taste.
